Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers-Reference-Cited by-同舟云学术

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Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers

Published:2014-11-04 Issue:1 Volume:33 Page:83-91
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Santhanam Agni Kumar,Lekshmi Manjusha,Chouksey Mithlesh Kumar,Tripathi Gayatri,Gudipati Venkateshwarlu

Funder

The first author acknowledges the Indian Council of Agricultural Research, New Delhi, for providing financial support to carry out the research.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2014.934832

Reference43 articles.

1. Marine foods as functional ingredients in bakery and pasta products

2. Essential fatty acids in health and chronic disease

3. Enrichment of food products with polyunsaturated fatty acids by fish oil addition

4. Omega-3 fatty acids from fish oils and cardiovascular disease

5. The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion

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